Best 8 Sweet And Sour Pickle Relish Recipes

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In a culinary world brimming with delectable delights, there exists a condiment that tantalizes taste buds with its harmonious blend of sweet and sour flavors: Sweet and Sour Pickle Relish. This versatile condiment, often gracing hot dogs, hamburgers, and sandwiches, elevates any dish with its vibrant flavors and crisp texture. Originating in the kitchens of 19th-century American housewives, pickle relish has evolved into a staple in pantries across the nation. This article presents a curated collection of Sweet and Sour Pickle Relish recipes, each offering a unique twist on this classic taste sensation. From traditional recipes passed down through generations to innovative takes that push the boundaries of flavor, this comprehensive guide will satisfy every pickle relish enthusiast. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey into the realm of Sweet and Sour Pickle Relish.

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

HOMEMADE PICKLE RELISH



Homemade Pickle Relish image

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Provided by Ian Knauer

Categories     Onion     Backyard BBQ     Vinegar     Cucumber     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

Steps:

  • Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
  • Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

SWEET-AND-SOUR QUICK PICKLES



Sweet-and-Sour Quick Pickles image

Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.

Provided by Justin Chapple

Categories     side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 7

12 to 14 ounces Persian, kirby or English cucumbers, sliced (see Cook's Note)
4 to 6 dill sprigs
1 1/4 cups apple cider vinegar
3/4 cup water
6 tablespoons sugar
1 tablespoon kosher salt
1 1/2 tablespoons whole-grain mustard

Steps:

  • Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
  • In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

QUICK SWEET-AND-SOUR PICKLE SPEARS



Quick Sweet-and-Sour Pickle Spears image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 1 quart

Number Of Ingredients 7

5 Persian cucumbers, quartered lengthwise
2 dill sprigs
1 clove garlic, smashed
1 cup apple cider vinegar
1/4 cup sugar
2 teaspoons kosher salt
2 teaspoons mustard seeds

Steps:

  • Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

SWEET AND SOUR PICKLE RELISH



Sweet and Sour Pickle Relish image

Make and share this Sweet and Sour Pickle Relish recipe from Food.com.

Provided by Chef Gary

Categories     Low Protein

Time 10m

Yield 2 cups (approximately)

Number Of Ingredients 6

1/2 cup kosher dill pickle, chopped
1/2 cup bread and butter pickles, chopped
1/2 cup onion, chopped
3 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon kosher salt

Steps:

  • Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.

Nutrition Facts : Calories 72.5, Fat 0.2, SaturatedFat 0.1, Sodium 964.3, Carbohydrate 17.1, Fiber 1.7, Sugar 8.9, Protein 1.3

SWEET AND SOUR ZUCCHINI PICKLES



Sweet and Sour Zucchini Pickles image

Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas

Provided by Taste of Home

Time 1h10m

Yield about 6 pints.

Number Of Ingredients 7

11 cups thinly sliced zucchini (about 3 pounds)
1 large onion, halved and thinly sliced
1/3 cup canning salt
4-1/2 cups white vinegar
3 cups sugar
1 tablespoon mustard seed
1-1/2 teaspoons ground turmeric

Steps:

  • Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

SOUR PICKLES



Sour Pickles image

Provided by Cathy Barrow

Time 20m

Yield 1 to 2 quarts

Number Of Ingredients 6

2 pounds freshly picked firm, unwaxed, bumpy pickling cucumbers, often called Kirby
2 cloves spring garlic, sliced thin (optional)
1 dill flower, or 5 sprigs fresh dill or 1 teaspoon dill seed (optional)
1/2 teaspoon coriander seed (optional)
1/2 jalapeño, seeded and slivered (optional)
2 tablespoons salt

Steps:

  • Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
  • Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
  • Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
  • Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
  • Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.

Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams

Tips:

  • To make the best sweet and sour pickle relish, use fresh, firm cucumbers. This will ensure that the relish has a crisp texture and a bright flavor.
  • If you don't have any pickling salt, you can use regular salt. However, you'll need to use half the amount, as pickling salt is more concentrated.
  • Be sure to sterilize your jars and lids before filling them with relish. This will help to prevent spoilage.
  • Process the jars of relish in a boiling water bath for the recommended amount of time. This will help to seal the jars and ensure that the relish is safe to eat.
  • Store the jars of relish in a cool, dark place. The relish will keep for up to a year.

Conclusion:

Sweet and sour pickle relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make at home, and it's a great way to use up extra cucumbers. So next time you're looking for a new way to add some zing to your meals, give sweet and sour pickle relish a try. You won't be disappointed!

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